I readily agree the word "sea" is superfluous.

And I'm happy to accept that Keith "chuck a couple of bottles of wine in and let it simmer" Floyd popularised the term.

But having been introduced by Keith Floyd doesn't mean it's not an Americanism.

Didn't know that.

Even KF was right occasionally then.

A memorable morning, GMTV (or whatever it was called then) were doing a cookery slot at about 8am one morning and they had an outside broadcast crew at Floyds own pub in Cornwall (???), cut to Fern Britton on site to introduce him in the bar and its clear that Floyd is already seven parts ed and as she speaks to camera he steps behind her, gives her a big hug and shouts in mock surprise "Fern!! Come here you old tart..."



Cut back to Nick Whatisface and Anne Diamond who look suitably shocked and then move quickly on to the next item.

BBC's Saturday Kitchen Live are currently preparing what they are referring to as Sea Bass.

Where do you get one of those machines to make potato spaghetti?

[size=200A[/size

[url=https://www.google.co.uk/search?q=potato+ricer&ie=utf-8&oe=utf-8&aq=t&rls=org.mozilla:en-GBicon_surprised.giffficial&client=firefox-a#q=potato+ricer&hl=en&client=firefox-a&hs=4Vc&rls=org.mozilla:en-GBicon_surprised.giffficial&prmd=imvns&source=lnt&tbs=ctr:countryUK|countryGB&cr=countryUK|countryGB&sa=X&ei=jMZaUIamDMK3hAfps4HoAQ&ved=0CBoQpwUoAQ&bav=on.2,or.r_gc.r_pw.r_qf.&fp=ff301ef4d48490c5&biw=1440&bih=737HERE[/url



They're called potato ricers. Buy the right one and it can also be used to make spaetzle (German noodles), a great alternative to potatoes in many dishes

One of the best gadgets I've bought.

On various food threads we have spoken about the notorious Chorleywood breadmaking process.



This process was developed to be able to use flour derived from wheat of a lower protein content to make bread.

Prior to this process, the UK imported an awful lot of "hard" wheat from Canada and the US but, after the invention of the process, bakers were able to use the lower-protein British wheat.

So dependent were we on imported wheat that, during WW2, posters were put up exhorting people to eat potatoes instead, as the wheat had to be convoyed across the Atlantic, running the peril of being sunk by U-Boats.



Personally, I am not a fan of the Chorleywood process and I would dispute the necessity for it now that British wheats have been developed with a higher protein content and would contend that is now only used because it is cheaper... but will leave that discussion for another day.



What I want to know is ... back in the day before the Chorleywood process was developed and before we could import wheat from North America ... how did we produce decent bread in those bygone days, given the low protein content of British-grown wheat?

Or maybe we didn't?

Just spotted on Twitter:



‏"@MaiaDunphy – Met a vegetarian in Spar who only just realised black pudding was not suitable for vegetarians. It's been her Sunday staple for 10 years."



And:



"@MaiaDunphy – she said she thought it was grains and barley held together by 'something'. I'm not making this up!"



Could have come straight out of the pages of [url=http://www.amazon.co.uk/Bad-Food-Britain-Nation-Appetite/dp/0007219946/ref=sr_1_5?ie=UTF8&qid=1348397672&sr=8-5this[/url. Indeed, it would have fitted perfectly in a chapter I was reading earlier.

Ive decided to do a food/restaurant review every Sunday on me blog, this weeks offering is hot stuff on top of cold stuff inspired by a Hugh Fearnley-Whittingstall article...



[urlhttp://jerrychicken.wordpress.com/2012/09/23/sunday-lunch/[/url

Hot stuff on top of cold has been around for centuries.



I've always put mustard on top of me 'am and horseradish on me beef sandwiches